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Monday, January 31, 2011

Besan Ladoo

Reposting Besan Ladoo! These gorgeous looking and delicious besan ladoos were posted during the initial days of my blogging (my 2nd post) and of-course didn't get the deserved attention. Today I made these again to take to the temple and I remembered to take the pictures so that I could post it again. My kitchen was filled with sweet aroma as I roasted the besan. Besan ladoos are my favorite since childhood.

These laddoos are so delicious and melt in the mouth as you bite on them.

Method:
1. In a thick non stick pan, heat ghee/butter on a low flame.
2. Add besan to the ghee and start roasting. You have to roast the besan on the low flame till it changes its color slightly (it will look more like caramel) and spreads sweet aroma. ( Keep stirring else the besan will burn). You will also notice that ghee/butter gets separated from the sides when its done. This process may takes 15-20 minutes.
3. Turn off the flame and remove the pan from the stove and let the roasted besan cool down for sometime.
4. Once the besan cools down a bit, add sugar and cardamom Powder and mix it nicely and gently.
6. Wait till the mixture becomes cool enough to get handled from bare hands and then take small portions of mixtures between palms and roll them into a ball.
7. Garnish by putting almonds on the top of each ladoo.

Yummy, besan ladoos are ready to serve. Store in an airtight container.

P.S: 1. Roasting Besan at the right flame is the key. Make sure you roast on low flame.
2. If you keep the ladoos in the refrigerator, warm them up for 10-15 seconds before eating/serving, not only they will become soft and look freshly made.

Hello there! Did u wait for besan to cool down a bit before adding sugar? Also let them cool down a little bit more and then try, it should hold together. I don't see any other reason of not forming a ball.

After making the laddoos , as soon as i put them in a container, they began sticking to each other and formed a lump of roasted besan. All the efforts went waste , although i do know that I had made perfect besan laddoos in the past quite some time back. the taste is perfect.Did I use too much ghee? can something be done now?

Hi There! Looks like u have used too much of ghee? If the ladoos didn't form and it all came together as a lump...What i think u can do now is....Make Barfi out of it instead of ladoos. For that u wud need to warm 1 tbsp of ghee in a pan( i know i am talking about more ghee) and put the roasted besan in it and mix it at very low flame. This is just to bring the moisture back in the besan and also make it warm. Turn off the gas and immediately spread the mixture on a greased thali or tray (flat surfaced). Let it cool down completely and put it in fridge for 30 minutes. Then cut into squares or diamonds.

I hope this can fix the problem. This is all i can think of. I am sorry it didn't work for you. I have made ladoos several times with this recipe without any problem.